I have been eating a plant-based diet since May 2018 and I have adapted some of my favourite recipes so they are now vegan. I have cooked this for family and friends and they have loved it just as much (if not more) than a chilli with beef mince in it! I actually prefer the flavour of this chilli and it is full of nutritional goodness! Hope you enjoy. Please let me know if you try it!
- Brown Rice
- 1 Red Pepper
- 1 Large Onion
- 2 Cloves of Garlic
- 1 Teaspoon Paprika
- 1 Teaspoon Ground Cumin
- 1/2 Teaspoon Dried Marjoram
- 1 Heaped Teaspoon Chilli Powder
- 2 Tablespoons Tomato Purée
- 1 Can Chopped Tomatoes (400g)
- 2 Cans of Beans (Red Kidney Beans, Butter Beans, Mixed Bean Salad, Cannellini Beans, Haricot Beans, Black Eye Beans etc.)
- 1 Vegetable Stock Cube (Vegan)
- 1 Tablespoon Extra Virgin Olive Oil
- 100g Organic Soya Mince (Dehydrated)
- 1 Cube Dark Chocolate (Optional) 70%+ Cocoa
1. Rehydrate the organic soya mince in boiling water (with a pinch of salt) for ten minutes.
2. Dice the onion and red pepper and cook on a medium heat in one tablespoon of extra virgin olive oil. I’d recommend a large saucepan as you’ll be adding all of the other ingredients in to this one.
3. Peel and finely chop two cloves of garlic.
4. After cooking for five minutes, when the onion and red pepper has softened put the garlic into the pan and reduce heat slightly.
5. Stir and cook for another few minutes ensuring the garlic doesn’t burn.
6. Add the paprika, cumin, marjoram and chilli powder along with the tomato purée and stir again.
7. Make the vegetable stock up (I usually make this with half the recommended liquid so it’s double concentrated) and add to the pan.
8. Cook for a further couple of minutes before adding the canned tomatoes and increasing the temperature to medium.
9. Drain and rinse two cans of beans and add these to the chilli along with the drained organic soya mince.
10. Heat everything through thoroughly and stir regularly. Once this is done you can add a cube of dark chocolate and stir through (optional but really tasty).
11. Season to taste and serve with brown rice. This recipe is great for batching up and popping in the freezer. Serves 4-6.
VOILA! A delicious chilli con carne totally made from plant-based ingredients. This doesn’t compromise on flavour at all by not having meat in it and it only gets better the longer it sits. I prefer this the day after it is made and it is also perfect for batch-cooking and freezing for future meals.
Thank you for reading this blog post and I hope you found it easy to follow. I am open to suggestions as well as I’ll be posting more recipes on my blog as well so I’d love to improve them if I can! Have a great day!